Vegetables and Leaves
Natural vegetables, dried and fresh leaves, and authentic African ingredients perfect for both traditional and modern cooking. Featuring ogbono, egusi, utazi, zobo, iru, and more.
Tomato Paste (70g)
Rich and concentrated tomato paste used as a base for stews, sauces, and soups.
Tomato Paste (210g)
Rich and concentrated tomato paste used as a base for stews, sauces, and soups.
Tomato Paste (400g)
Rich and concentrated tomato paste used as a base for stews, sauces, and soups.
Tomato Paste (850g)
Rich and concentrated tomato paste used as a base for stews, sauces, and soups.
Whole Egusi Seeds (250 g)
Unhulled melon seeds, essential for preparing Egusi soup, high in protein and healthy fats.
Ground Egusi (250 g)
Finely ground egusi seeds used for traditional Nigerian soups like Egusi soup.
Whole Egusi Seeds (100 g)
Unhulled melon seeds, essential for preparing Egusi soup, high in protein and healthy fats.
Ground Egusi (100 g)
Finely ground egusi seeds used for traditional Nigerian soups like Egusi soup.
Dried Utazi Leaves (100 g)
Bitter-sweet herb used in soups and herbal drinks for its medicinal properties.
Dried Bitter Leaf (100 g)
Traditionally used in soups like Ofe Onugbu, with a distinctly bitter taste and health benefits.
Dried Okazi Leaf (30 g)
Dried climbing leaf used in soups such as Afang and Okazi for its fibrous texture.
Hibiscus Leaves (100 g)
Dried hibiscus petals used for making zobo drink or tea, rich in antioxidants.
Scent Leaf (500 g)
Aromatic herb used in stews and soups, known for its flavor and health benefits.
Dried Ugu Leaf (500 g)
Dried fluted pumpkin leaves, common in Nigerian soups, rich in iron and vitamins.
Molokhia Leaves (400 g)
Jute leaves used in Middle Eastern and African soups, creating a thick and nutritious dish.
Ngai-Ngai Leaves (500 g)
Sour leaves used in Congolese cooking, known for their tangy flavor and health properties.
Ground Ogbono (100 g)
Ground wild mango seeds used to thicken soups, giving a unique slimy texture.
Ground Ogbono (15 kg)
Ground wild mango seeds used to thicken soups, giving a unique slimy texture.
Fresh Bitter Leaf (500 g)
Fresh, slightly bitter leaves used in soups, must be washed before cooking.
Matembele Leaves (500 g)
Sweet potato leaves rich in vitamins, used in stir-fries and soups.
Fresh Water Leaf (200 g)
Tender leafy vegetable used in vegetable soups and stews, high in moisture and nutrients.